Name: Yellow Rice
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g rice; 500 ml thin coconut milk; 100 ml turmeric water (grated turmeric + water, strained); 2 bay leaves; 2 lemongrass stalks; 1 pandan leaf; 1 teaspoon salt

About this recipe

Nasi kuning marks celebrations across Indonesia. Turmeric gives the color; pandan and lemongrass give the aroma.

Coconut milk keeps the rice soft. Too much turmeric tastes bitter.

Serve with shredded chicken, eggs, and sambal.

Prep & cook time

Prep15 minutes
Cook50 minutes
Total50 minutes
Servings4 servings
LevelEasy

Tools you need

Wok
Pot
Knife
Spatula

Ingredients

500 g rice
500 ml thin coconut milk
100 ml turmeric water (grated turmeric + water, strained)
2 bay leaves
2 lemongrass stalks
1 pandan leaf
1 teaspoon salt

Directions

Combine rice with coconut milk, turmeric water, aromatics, and salt.
Cook until done.
Rest, fluff, and mold into a cone if desired.
Serve with classic toppings.

Kitchen tips

Strain turmeric water.
Pandan adds a sweet aroma.
Pack firmly for a tumpeng cone.

Serve with

Fried chicken
Eggs in balado
Crispy tempeh
Sambal goreng

How to store

Keeps 1–2 days refrigerated. Reheat before serving.

Common mistakes

Too much turmeric.
Under-salting.
Splitting the coconut milk on high heat.